SF Restaurant Week 2016: 5 Can’t Miss Deals + Dishes

Ready, set, make reservations! From January 20-31, some of the hottest restaurants in the Bay Area are offering unbeatable deals for SF Restaurant Week 2016. There are $15 + $25 prix-fixe lunches and $40 + $65 prix-fixe dinners, reason enough to brave the dreary weather and discover something special. Plus, OpenTable will be donating $0.25 per diner to the 50 Fund, the legacy fund of the San Francisco Bay Area Super Bowl 50 Host Committee — so get dining! Here are a few of the best deals on meals!

Roka Akor, Financial District/Embarcadero
This Japanese spot tucked away on the edge of the Financial District, North Beach, and Jackson Square is modern and luxurious and the open robata grill and sushi counter allow you to see the chefs in action. The restaurant is known for pristine fish and wagyu beef, and you’ll get to sample both at lunch or at dinner. For an appetizer, choose the Yellowtail Sashimi with Garlic Ponzu then move on to steak or their silky Miso Black Cod. Make a reservation at Roka Akor for SF Restaurant Week 2016.

Burritt Room & Tavern, Downtown/Union Square
Located in a historic San Francisco building, this Charlie Palmer restaurant is loaded with charm and offers cozy dining in curtained booths. The three-course menu at only $40 features American Wagyu Strip Loin as one of the options for a main course, served with burgundy truffle omelet, buttered sourdough, pickled onion, and a burgundy reduction. Feeling frisky? With the money you saved, you can check in to the adjoining hotel downstairs. Make a reservation at Burritt Room & Tavern for SF Restaurant Week 2016.

Luce, SOMA
Imagine dining at a Michelin star restaurant for only $65 at dinner. Actually don’t imagine, book it. Luce means light in Italian and with floor-to-ceiling windows and soaring ceilings it is an airy space that’s still quiet and somehow feels intimate accented by impeccably smooth service. The three-course menu includes a deconstructed take on s’mores with chocolate, marshmallow, and smoked caramel. Make a reservation at Luce for SF Restaurant Week 2016.

Spruce, Presidio Heights
Treat yourself to $25 prixe-fixe lunch at Spruce and you’ll feel like you’ve joined the 1%. It’s one of the swankest and clubby-feeling dining rooms in town. The restaurant week lunch menu offers soup or salad and dessert, but it’s really all about the main course. You can order cassoulet or dig into their legendary burger served on an English muffin with pickled red onions, zucchini ribbons, and a side of French fries. Pro tip: It’s usually only available in the lounge. Make a reservation at Spruce for SF Restaurant Week 2016.

Belga, Marina/Cow Hollow/Presidio
Belga opened just last year to rave reviews and offers French and Belgian touches to a classic brasserie style restaurant. It’s a lively spot that feels festive yet comfortably casual. The dishes on the restaurant week menu are all specials and include Pork Pot Roast for dinner which is really a comforting yet sophisticated plate of pork crépinette, pork belly, braised pork shoulder with sauerkraut and winter vegetables. Make a reservation at Belga for SF Restaurant Week 2016.

Amy Sherman is a San Francisco-based writer, editor, blogger, and cookbook author. She is the publisher of the food blog Cooking with Amy.She currently contributes to numerous online publications including Food Network, Fodor’s and Refinery 29 and never says no to a warm donut. Follow her@cookingwithamy.

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Caroline Potter is the Chief Dining Officer for OpenTable, Inc. She’s a dining trend-spotter and an OpenTable VIP, who dines out more than she eats in and has accrued more than 10,000 Dining Rewards points. Caroline started working in restaurants as a teen and she's since tackled every front-of-the-house job, from bartender and hostess to runner and server. She trained as a chef at Manhattan’s prestigious French Culinary Institute, cooking at L’Ecole. In addition to her role at OpenTable, she has written about food from farm to table for New York City’s famed Greenmarket and Edible Brooklyn and Edible East End magazines. Caroline is also a Certified Master Gardener.